For four crepes, you need:
8 slices of good ham (prosciutto cotto)
8 slices of mozzarella or other half-soft cheese
grilled vegetables or buscetta
Eggs and breadcrumbs for breading
Veggie crepe cake
(This is more like a souffle made of crepes taken again from Julia Child's cookbook)
1 lb carrots
6 tbsp butter
salt and pepper
1 lb fresh mushrooms
4 tbsp minced scallions
1 bunch of fresh broccoli
2 cups of grated cheese like Gruyere
1 cup of cream cheese
1 cup milk
salt and pepper
pinch of nutmeg
Prepare vegetables separately. Cook carrots with dill in one pan, mushrooms with scallions in another and in a pot of boiling water cook broccoli until tender. Prepare custard mixture by mixing it in a food processor. In oiled round pan lay one crepe. Spread 1/4 of the cheese over the crepe. Cover it with cooked carrot mix, pressing them well and top with 1/3 custard. Lay over another crepe and than layer mushrooms mix over
Burnt almond-apple Crepe cake
I learned about this amazing cake from Julia Child's cookbook. I love crepes, I love almond and all that have little bit of marzipan taste. With my mum I would make crepes cake just by layering crepes and chocolate or honey and walnuts. This is a real gateau, with great cream and fruit that is blending perfectly in. Although this cake originally goes with apples, I can strongly recommend pears, which are my favourite baking fruits. Combination pear-almond work perfect here.
Burnt almond Cream
1/3 cup sugar
2 large eggs
1 cup ground toasted almonds
1/2 tsp almond extract
1/2 tsp vanilla extract
3 tbsp rum or other liquor
Beat all ingredients together in a bowl.
juice f 1-2 lemons
Core and peel apples. Spread in a roasting pan tossing with sugar and lemon juice and butter if you like.
Bake at 400F/ 205 C for about twenty minutes.
Raw Banana Crepes with coconut vanilla cream
(no cooking required-raw food recipe inspired by Rawmagazine)
juice from 1 lemon
Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. These should only be about 1/8″ thick so spread mixture if necessary. Dehydrate overnight at 115 C. Do not over dry these.You want them to be flexible. Makes 8 – 5″ rounds
Vanilla Cream :
Pulp from two young coconuts
1 cup unsalted nuts (hazelnuts, almonds..) soaked overnight
splash of Madagascar vanilla
Place nuts in high-speed blender. Blend on high speed. Add the coconut meat and vanilla. Process until well blended. Refrigerate to get thicker crepes.
When dry, fill banana crepes with vanilla cream and enjoy.